Reporting back on the "Gourmet Sausage Making" course.
It was absolutely fantastic and the best fun DH and I have had in ages. The one we went to was run by the Northumberland Gourmet Sausage Company based in Corbridge, Northumberland but there are probably others.
For the record the meat was excellent cuts of Pork Shoulder (no crap in there whatsoever) and you have to make your own mince before you start. Then you can add pretty much whatever you like from the various ingredients available. We decided on Leek and Apple for one batch and Honey and Thyme for the second batch which you get to bring home with you.
The "Sausoligist" (as she called herself) kept the innuendo just right, a bit cheeky but not too over the top although squirting the sausage meat into the "skin" is a cause for much hilarity and there really is only one method you can use .
Making the links is trickier than you think and our first batch are a bit "questionable" but as the Sausoligist said "sausages do come in various thucknesses and lengths"
Our second batch were almost perfect if I say so myself!
All in all it was a brilliant afternoon That I would highly recommend.